Oat & Banana Pancakes

200g/2 cups Acovior Organic Oat Flour
480ml/ 2 cups unsweetened dairy-free milk – we like coconut for pancakes as it’s sweeter.
2 ripe bananas
1 tsp. apple cider vinegar
1 tbsp. grade A maple syrup
1 tsp. baking powder
4 heaped tbsp. coconut yoghurt (or any you enjoy)

oil for cooking – you use rapeseed

optional flavour additions

1 tsp. of ground cinnamon powder
1 to 2 tbsp. of cacao powder
flavoured yoghurt berries

1. Weigh out 200g of Acovior organic oat flour and set to one side, then add all other ingredients according to recipe and mix thoroughly. Set to one side and leave to stand for about 20 minutes, the batter will thicken.
2. Heat a medium frying pan, to a medium to high heat. Tip in a little oil and using a piece of kitchen towel carefully wipe around the base of the pan.

3. Once the pan and oil are hot, use a 1/4 measuring cup scoop to tip the pancake mix into the pan. The batter will form a circle in the pan. Cook until bubbles start to rise and pop to the surface of the batter and the edges turn slightly firm, then flip over and cook for around 3 minutes on the other side. Cook until both sides are lightly golden.

4. If you are trying to make sure everyone to eats the pancakes together and no one is hovering to pinch them as they leave the pan – place a plate in the oven on very low heat and every time a pancake is cooked place it on the plate to keep warm.